Making your own homemade chicken stock is easy and delicious! Here are some tips for making and freezing your own stock.
Over the years I have made many batches of homemade chicken stock. I just can’t throw out perfectly good chicken leftovers when I can turn them into a delicious and healthy stock that I can use in soups, for cooking rice and in many other dinner recipes. But what I love most about homemade stock is that it’s just that…homemade. I know what’s in it, there are no added fillers or ingredients, just a clean and healthy stock. Not only is making stock very easy, but it also saves you money at the grocery store.
Making stock is as simple as adding a few simple ingredients, which I’m sure you already have in your home, to a large stock pot, then letting it all simmer for a few hours on your stove. The end result is a clean and healthy stock ready to use!
How to Freeze Homemade Chicken Stock
After the broth has been cooled and strained, and if I don’t have an immediate use for it, I will freeze it. I have tried several different ways to freeze stock but I have found freezing it in portions in ziplock bags the best! I will freeze them into 4 cup portions which are most commonly required for soup recipes, then I will freeze smaller amounts for things like chilis and grains.
Lay the Bags on a Cookie Sheet before Freezing
After I portion out the amounts, I lay the bags onto a cookie sheet so they freeze flat (that way you can stack them in your freezer and they don’t take up a lot of space). To label them I used this dry erase tape – it’s a really great way to label things.
So here’s the recipe…simple ingredients, and easily tailored to your tastebuds. Enjoy!
Homemade Chicken Stock Recipe Tips:
- Use what you have. Stocks are very versatile. You can use both the vegetables and the vegetable scraps from carrots, celery, onions, garlic, scallions, and herbs such as parsley, sage, thyme, and rosemary.
- Do you need to bundle the herbs? Some stock recipes call for ‘bouqet garnis’, which are basically little bundles of herbs in cheesecloth, that are easily removed once the stock is done. I don’t bother bundling my herbs, I just toss them in as is and they get strained out fine.
- The chicken carcass. I like to remove as much chicken meat from the carcass before I make my stock. I set aside this chicken to add later to soup.
- To Strain or Not to Strain? Most times I will strain the broth. But sometimes there are some really great chunks of chicken and vegetables that I can’t bear to discard, so I will add them to my soup.
- Let the stock cool before freezing. Don’t freeze the stock when it’s hot. Let it cool then portion it into bags.
- Chicken stock freezes beautifully. As mentioned above I like to freeze my broth in 4 cup portions. And I freeze the broth in ziplock bags that I lay flat so they freeze flat, making storage in the freezer really easy and tidy.
- Use this stock to make soups and add to different recipes. I’m sharing a few ideas below the recipe card.
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Now you need some ideas for all the delicious stock you will have available!
I make this Chicken & Rice Soup a lot in our home! It’s a perfect recipe for this homemade stock.
This Coconut Curry Noodle Soup is a family favourite! It’s the best. I need it now.
Turkey Meatball Noodle Soup is great too! So comforting and delicious!
Have a delicious day!
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